Melt the butter in a frying pan. Brown the chicken in batches (no need to cook them through at this point) then arrange in a baking dish.
In the remaining butter, add the chopped onion and rosemary. Cook for a minute. Pour in the orange and lemon juices, then the red wine. Boil, uncovered, until the liquid is reduced by half. This is your sauce.
Pour the sauce, with the onion and rosemary, over the chicken, making sure that every piece of chicken is topped with onion and rosemary.
Add the chick peas to the chicken, distributing them as evenly as possible.
Sprinkle everything lightly (remember, the chicken legs are already seasoned) with salt and pepper.
Cover the baking dish tightly with foil. Bake in a preheated 350F oven for 45 minutes.
About five minutes before the chicken is done, mix together all the ingredients for the gremolata.
Take the chicken out of the oven and peel off the foil. Sprinkle the gremolata over the chicken leg quarters and serve at once.
Chicken in Citrusy Red Wine Sauce printed from https://casaveneracion.com/chicken-citrusy-red-wine-sauce/ for personal use only. Not for republication nor distribution.